DOUGH: Preheat oven to 400 degrees. In a small bowl dissolve yeast in warm water and set aside. In a large saucepan, over low heat, combine milk, 1/2 cup butter, sugar and salt. Heat until butter has melted, stirring occasionally, do not bring to a boil. Remove from heat, pour into a large mixing bowl, beat in eggs and yeast mixture. Gradually add 3 cups of flour, until combined. Slowly add 3 more cups of flour, mix well. Turn dough onto a buttered surface. Knead dough with buttered hands, do NOT use more flour, butter hands frequently. Put dough into a large buttered bowl, cover with a dish towel, let rise until dough has doubled in size.
CINNAMON SUGAR: In a small bowl stir together sugar and cinnamon, set aside.
CARAMEL PECAN TOPPING: Prepare in two 9 x 13-inch glass baking dishes. Place 1/4 cup butter in each baking dish. Heat in the oven until melted, watch closely, making sure not to burn the butter, remove from oven. Stir in 2/3 c. brown sugar and 1/2 c. corn syrup in each baking dish, spread evenly to cover the bottom of the baking dishes. Sprinkle 1 c. chopped pecans over each dish, set aside.
When dough has risen, butter a large flat surface and roll out dough 1/4 - 1/2-inch thick. Butter dough and sprinkle with cinnamon sugar, roll into a log and slice into 24 1-inch pieces. Arrange 12 rolls in each dish over caramel and pecans, cover with a towel again and let rise.
Bake for 15 to 20 minutes. Remove from oven, let stand 3-5 minutes, then carefully invert dish onto a sheet of foil. Let cool and cover with foil.